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Happy Monday, everyone – I hope your weekend was nice. Ours was; the weather was gorgeous and Sunday we celebrated Cinco de Mayo with a couple of Beloved’s Killer Margaritas while we tried not to laugh at The G Man when he called everyone “butt-head.” Ah, 3-year-olds…they’ve gotten to the point where they realize they can shock people (or make them laugh) with what they say.

It’s funny when you’re the grandparent.

Sunday is also usually my “brunch” day, and I was at a bit of a loss this weekend. Then I ran across a picture over at Foodgawker depicting a version of this recipe and said, “That’s it! We’re having those for Sunday brunch!”

I have to tell you, as far as Beloved was concerned, this was a huge hit – he loved them. I must admit, they were pretty darn good and they weren’t that difficult at all – it’s just sausage, scrambled eggs and baked sweet potatoes with a little cheese. And really, the cheese is optional so if you’re avoiding dairy it’s really no big deal.

The recipe calls for regular breakfast sausage, but it would be great with a good hot Italian sausage or even a Mexican chorizo, and it’s perfectly suited for whatever else you might want to stir in; it’s a wonderfully versatile recipe.

Wash the sweet potatoes and pat them dry. Poke several holes in the surface with the tip of a sharp knife and bake for 50 to 60 minutes, or until they give a little when gently squeezed. Remove from the oven and cool slightly.

While the potatoes are baking, cook the sausage in a skillet over medium-high heat, breaking it up with a wooden spoon, until it is no longer pink in the center. Remove with a slotted spoon to a paper towel lined plate and discard all but a tablespoon or two of the fat.

Lower the heat under the skillet to medium low. Whisk the eggs in a bowl; cook in the fat from the sausage until softly scrambled and fluffy. Remove from the heat and set aside.

Cut the sweet potatoes in half lengthwise and carefully scoop out the flesh into a large mixing bowl, reserving the skins; lightly season with salt and pepper. Gently stir in the sausage, scrambled eggs and 1/2 cup of the shredded cheese until well-mixed. Spoon the mixture back into the reserved sweet potato skins and transfer to a rimmed baking sheet. Sprinkle the remaining cheese over the tops.

Return to the oven and bake at 350 F for 10 to 15 minutes, or until the cheese is melted and the potatoes are heated through.

20 comments

Sometimes it’s funny when you’re the parents, too. 😉 Even at 10, Princess Nagger still cackles at the mention of the word ‘butt’. 😉

Ohhhhhhh! This is totally going to the top of my list to do – sounds SO YUMMY! Princess Nagger and I will be in seventh heaven since we both love sweet potatoes – the hubby’s not a fan, but he can have something else. 😉 Little Dude will be a toss-up, so we’ll see – the boys might have to be left out (which will totally be their loss). 😉

There really were delicious – had leftovers this morning and it stored well. I could imagine lots of variations on this spice wise: Mexican Spices with chorizo and peppers, a Greek version with Feta and spinach or, hmmm, something with goat cheese.

It would work well in a white potato and I am anxious to try them with Japanese sweet potatoes.